Escargot Aioli Quiche

One of kind savory quiche 🐌

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One of kind savory quiche 🐌

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Pie Dough

Sand flour, salt and butter. Add liquid and egg yolk (add the whole egg if too dry); knead until just combined. Wrap up and chill completely. Dust flour onto work surface and work out dough gently to soften and roll out into a 3 mm thick disk; larger than the used ring. Make 6 or 8 greased individual tart ring or two x 8.5''/22cm diameter fluted tart molds. Prick dough with a fork. Chill or freeze for 30 min. Line each pie with 2 layers of microwave-safe plastic wrap. Fill with rice, beans, cherry pits or pie weights. Pre-bake at 350ºF/180ºC for 22 min. Remove rice and bake again for 10 minutes more. Set aside.

Escargot

*3 doz/36-count, canned or vacuum-packed snails, drained (save some of the juice for the garlic custard). In a hot frying pan, melt butter and sautée snails for 2 minutes on high heat. Transfer into a bowl and season with parsley, basil, salt and pepper.

Garlic Custard

Blend all ingredients and set aside.

Montage

Arrange each pre-baked tart shell with an assortment of cooked veggies and escargots; putting more or less veggies according to your taste and preferences. If using less veggies though, you may need more garlic custard. Fill tarts with garlic custard and bake.

Baking

Bake quiche at 350ºF/180ºC for 30 minutes. Cool to room temperature. Enjoy!

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